Greek Lemon Chicken Soup (Avgolemono)
Avgolemono is a classic Greek comfort soup, celebrated for its silky, velvety texture and bright, refreshing balance of lemon and eggs.
Avgolemono, the beloved Greek lemon chicken soup, is a masterclass in creamy simplicity. By tempering eggs with fresh lemon juice and hot broth, the soup achieves a luxurious, velvety consistency without the need for heavy cream. It is a refreshing and deeply nourishing dish, perfect for bringing a Mediterranean brightness to your table.
Ingredients
- 2 chicken thighs
- 1 onion
- 2 garlic cloves
- 1 celery stalk
- 1 rosemary sprig
- 0.5 concentrated soup base cube
- 100 g brown rice or quinoa
- 2 eggs
- 0.5 lemon (juiced)
- to taste salt
- to taste pepper
- to taste olive oil (for garnish)
- to taste lemon slices (for garnish)
- to taste fresh rosemary (for garnish)
Instructions
- 1Marinate the chicken
Place the raw chicken thighs into a glass bowl. Season them evenly with salt and freshly ground black pepper. Let the chicken marinate for 10 minutes to absorb the flavors before cooking.
Tip: For the best flavor, use freshly ground black pepper and ensure the seasoning coats both sides of the chicken evenly. - 2Sear the chicken thighs
Place the chicken thighs skin-side down in a hot pan. Cook for 6 minutes until the skin is golden brown and crispy, then flip and cook for another 4 minutes until browned. Remove the chicken from the pan and set aside for later.
Tip: Ensure the pan is sufficiently hot before adding the chicken to get a nice sear on the skin. - 3Sauté the aromatics
In a pot, combine the chopped onion, garlic, celery, and fresh rosemary. Sauté these ingredients over medium heat until they become fragrant and the onions turn translucent.
Tip: Keep the heat moderate to ensure the garlic does not burn, which can turn the soup bitter. - 4Prepare the broth base
Pour boiling water into the pot with the sautéed aromatics and add half a cube of concentrated soup base. Stir well to ensure the base is fully dissolved and incorporated into the water.
Tip: Using boiling water helps the soup base dissolve more quickly and maintains the cooking temperature of the pot. - 5Simmer the soup
Return the seared chicken thighs to the pot and add the brown rice or quinoa. Allow the mixture to simmer for 20 minutes to cook the grains through and infuse the broth with chicken flavor.
Tip: Keep the pot at a gentle simmer to ensure the rice cooks evenly without turning mushy. - 6Temper the egg mixture
In a separate bowl, whisk together the eggs and fresh lemon juice. Slowly pour a ladle of the hot soup broth into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
Tip: Tempering is crucial; add the hot liquid slowly to avoid scrambling the eggs. - 7Incorporate the egg mixture
Gently pour the tempered egg and lemon mixture back into the main soup pot. Stir continuously while pouring to ensure the mixture blends smoothly without scrambling the eggs. Simmer gently until the soup thickens.
Tip: Stirring constantly while adding the egg mixture is crucial to achieve a silky smooth texture and prevent the eggs from scrambling. - 8Add the shredded chicken
Once the soup has thickened to a rich consistency, return the cooked and shredded chicken meat to the pot. Stir gently to distribute the chicken evenly and let it heat through completely before serving.
Tip: Shredding the chicken instead of dicing it allows the meat to absorb more of the flavorful lemon broth.
